BAKED EGGPLANT ITALIANO

Baked Eggplant Italiano image

"When my husband I decided that we wanted to lose weight, I created this main dish as a downsized substitute to lasagna," Traci Chatterton recalls from Windsor, New York. "It's fast, easy and cleans up in no time. And it makes a great dinner after a busy day at the office."

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

2 small eggplants, peeled and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 small tomatoes, finely chopped
1 small onion, finely chopped
1 tablespoon Italian seasoning
2 teaspoons minced garlic
1 package (6 ounces) fresh baby spinach
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1 large egg, lightly beaten
2 cups garden-style pasta sauce

Steps:

Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside., In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture., Arrange eggplant in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 275 calories, Fat 15g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges